Monday, 1 September 2008

Spring into Lavender Shortbread

Today is the first day of Spring down under. I knew that spring was coming because I could her the "tweet! tweet! tweet!" from the baby and mommy birds at dawn....and when my lavender bush started to flower for the first time a few weeks ago. Quikong planted this lavender bush many months ago as a surprise because he knew that lavender is my favourite essential oil. I love rolling the fresh flowers between my palms and breathing in its soothing aroma. Even the leaves and stems of the lavender has a fragrance.

After an exhausting but rewarding pre-spring cleaning weekend, I thought that these Lavender Shortbreads were the perfect way to welcome spring. Although Quikong was initially apprehensive about consuming lavender, even he was surprised how delicious these were.

I used this Lavender Shortbread recipe from Jen of Milk & Cookies (thanks, Jen!!) who adapted it from this award winning matcha (green tea) shortbread recipe. The result was as Jen promised - "blissful buttery texture that melts in your mouth....aromatic sweetness". It also keeps its shape perfectly (great for more elaborate shapes if you wish) and is simple to make.

Kitchen Notes:- I didn't coat the cookies in granulated sugar before baking.- Make sure that you use lavender specifically for baking. The ones for potpourri usually has chemicals added into them.- Vary the strength of the lavender aroma:(a) Stronger: For a stronger lavender flavour without adding more dried lavender - crush the lavender in a mortar and pestle and let the aroma infuse over night by mixing the crushed flower into the sugar.(b) More subtle: Omit the dried lavender. Instead, roll a few whole fresh lavender stems between your palms and place it in the sugar overnight. Remove the lavender before using the sugar in the recipe.

I think these shortbreads are rather elegant and make great gifts. Since the recipe uses dried lavender, you do not have to wait for spring to make these shortbread.

To our Muslim readers: Wishing you all a blessed month of Ramadan. These shortbreads and a cup of tea could be a sweet way to break a day of fasting. :-)

I walked past some lavender plants last week and my grabbed a little flower to smell and the scent was so intense! Lavender is so lovely and relaxing so I bet these shortbreads would go great with a warm drink and a book. :-)

We'd like to invite you to participate in our September apple and peach recipe contest (the recipe can be sweet or savory). All competitors will be eligible to win one of three prizes :)! Please email me, sophiekiblogger@gmail.com, if you're interested.

Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/08/29/september-kick-contest/

Long time no speak Nora. Hope you're well. These look fab! I love lavender and have been wanting to get some to cook with for ages. Might make a trip to a sort of local organic lavender farm before it's all finished. Take care. x

Hi Nora! These are such lovely shortbreads! I can just smell the lavender! As you are preparing for spring, we are for fall, although we surely are not having fall weather! I too hear the "tweet, tweet" outside. Some of the birds from up north are starting their migration south for the winter and luckily we are a stopover for them!Hope all is well your way!Your blog is looking marvelous!

About Me

For the love of food

... looking, thinking, reading, researching, smelling, creating, discussing, tasting, sharing & dreaming about food.~.~.~.~.~.~.~.~.~.~.~.~Many years ago, I moved to Sydney from a tiny island near the equator. It is no secret that I am obsessed about food. My Aussie husband ("Quikong") claims that he doesn't really care about food. In reality, he is actually a gourmand-in-denial & my harshest critic. Therefore, I've made him the official taster of the recipes I will post.